05/25/2026
If you know me, you know I’m a foodie. 😁
I’m a firm believer that spiritual evolution begins with our bodies.
If we want to raise our frequency - we require high vibrational food rich in nutrients.
Our food builds who we are from the inside out.
This is the first time I’ve tried Farro. I like the chewy texture- it’s like a mix between Israeli couscous & bulgur.
Farro is a nutrient-dense ancient grain from the wheat family that originated in the Middle East and is now a staple in Mediterranean cuisine. It is not gluten free, so should not be eaten by those with gluten sensitivity.
I just threw this salad together but I’ll share the basic ingredients and proportions with you.
First, soak 1 cup of Farro overnight. This makes the grains more digestible.
The next day strain and cook in 2 cups of water until all of the water is evaporated, and the grains are well cooked.
Roast one large beet until tender. I don’t peel it or anything. I just throw it in the oven whole and peel it when it’s done.
Fiinely chop some fresh fennel bulb, and cucumber about 1/2 cup each. Chop a few cherry tomatoes. I used heirlooms.
The dressing : in a food processor, put three cloves of garlic, half a cup of olive oil, about a cup of fresh Italian parsley, and half a cup of cilantro, the juice of half a lemon, a splash of red wine vinegar and a splash of balsamic vinegar and about a teaspoon of honey. Whiz that until smooth.
Cube the roasted beet, add all the veggies to the grains and mix in the dressing well. You can top the salad with fresh fennel fronds and crushed walnuts.
A delicious way to show your body L💚VE.
